Haddock Charlotte

450 g/1 lb haddock
175 g/6 oz canned sweetcorn, drained
1 large onion, peeled and chopped
51) g/2 oz button mushrooms, sliced
1 tablespoon chopped parsley
300 in1/1/2 pint fish stock or water
salt
freshly ground black pepper
25 g/1 oz polyunsaturated margarine
4 slices wholemeal bread

Cut the haddock into small pieces and arrange in a casserole or souffle dish. Stir in the sweetcorn, onion, mushrooms, parsley, stock or water, and salt and pepper to taste.

Spread a little margarine on to the bread slices, cut into quarters and arrange on top of the fish mixture. Place in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) and bake for 40 to 45 minutes or until the fish is cooked and the bread topping browned. Serve immediately.

SERVES 4